Chocolate Banana Cream Pie
{serves 10}
for the crust:
1/2 cup unsalted butter
3 ounces bittersweet chocolate chips
1 3/4 cup finely crushed chocolate wafer cookies
pinch kosher salt
for the ganache:
1/2 cup heavy cream
1 tablespoon unsalted butter
4 ounces chopped semisweet chocolate
1/2 teaspoon vanilla extract
for the pie:
1/4 cup cold water
1 envelope unflavored gelatin
6 ounces semisweet chocolate, chopped
1 1/2 cups heavy cream, divided
1/3 cup sugar
2 tablespoons unsalted butter
2 tablespoons natural cocoa powder
2 teaspoons vanilla extract
4 bananas, sliced on a diagonal
Preheat oven to 350. On low heat, melt the butter and the chocolate chips. Pour over the cookie crumbs, add the salt, and stir until combined. Press into a 9" pie pan. Bake for 5 minutes. Set aside to cool.
Make the ganache: bring the cream and butter to a simmer. Pour over the chopped chocolate. Let sit for 5 minutes. Add the vanilla and stir until smooth. Pour the ganache over the cooled crust and spread evenly. Refrigerate until ready to fill.
Put the cold water in a blender; sprinkle with gelatin. Let sit for 2 minutes. Meanwhile, heat the chopped chocolate, 1/2 cup cream, sugar, butter, and cocoa until melted. Stir in the vanilla.
Add the mixture to the gelatin and blend at low speed for 2 minutes, stopping to scrape the sides of the blender as needed. Pour into a bowl, cover and refrigerate for at least one hour. (The mixture should thicken.)
Whip the remaining cream until stiff peaks form. Fold into the chocolate mixture in three additions. Once combined, spread 1/3 of the chocolate cream into the prepared crust. Top with a single layer of bananas. Repeat. Top with the remaining chocolate cream. Refrigerate for at least one hour before serving.
Serve cold with more whipped cream, bananas, or chocolate shavings.
Pie crust adapted from Epicurious
Filling from Emeril
Read the original post here: http://www.bakeat350.net/2018/04/chocolate-banana-cream-pie.html
